This 'n' That Salad

Name: This 'n' That Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 10
Cuisine: Global
Ingredients: 425 grams can whole baby corn, rinsed, drained and halved or 1-1/2 cups frozen corn, thawed; 454 grams fresh broccoli, cut into florets; 227 grams can sliced water chestnuts, drained; 149 grams halved cherry tomatoes; 1 small green pepper, chopped; 3 green onions, sliced; 2 hard-cooked eggs, sliced; 10 servings Lettuce leaves; 168 milliliters mayonnaise; 283 grams package frozen peas, thawed; 120 milliliters ranch salad dressing; 10 servings Salt and pepper to taste

This 'n' That Salad could be just the gluten free, dairy free, and lacto ovo vegetarian recipe you've been looking for. This hor d'oeuvre has 287 calories, 7g of protein, and 20g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 10. This recipe from Taste of Home requires baby corn, lettuce leaves, salt and pepper, and bell pepper. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, salad dressing, salt and pepper.

Ingredients you will need

Salt And Pepper

Salad Dressing

Mayonnaise

Equipment you will use

Bowl

Pour over vegetable mixture and stir to combine. Cover and refrigerate for 2 hours.

Ingredients you will need

Vegetable

Serve on lettuce-lined plates; garnish with eggs and tomatoes.

Ingredients you will need

Tomato

Lettuce

Egg

Equipment

Bowl

Ingredients

Servings:

425grams

can whole baby corn, rinsed, drained and halved or 1-1/2 cups frozen corn, thawed 454grams

fresh broccoli, cut into florets 227grams

can sliced water chestnuts, drained 149grams

halved cherry tomatoes 1small

green pepper, chopped 3

green onions, sliced 2

hard-cooked eggs, sliced 10servings

Lettuce leaves 168milliliters

mayonnaise 283grams

package frozen peas, thawed 120milliliters

ranch salad dressing 10servings

Salt and pepper to taste

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Masia Puigmolto Can Xa Brut Cava with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.